Preparation

Pour enough olive oil into your pan to lightly coat the bottom. Set burner to medium/high heat and let warm up. While waiting dice the onions, ginger and bell pepper and thinly slice the celery. Once the pan is warmed up add the chicken cooking until the outside is browned. While turning the chicken and waiting to brown, lightly sprinkle with the spices (sage, cinnamon, rosemary, salt and pepper) this is all to taste, mine was heavier on the sage. Once the chicken is browned remove it from the pan, and add in the vegetables, to this add more of the spices (again to taste) and the 3 cloves of garlic, minced. At this point you should add about 3/4 cup of the beer (you can always add more when cooking as well if it looks like it needs it), stir everything together, place the chicken back in the pan, cover and let cook for 25 mins, stirring and flipping the chicken occasionally. Once cooked remove the lid and add in another 1/4 cup beer, or so, to de-glaze the pan. Cook uncovered for another 5 mins allowing for the excess beer to reduce. Serve on top of the potatoes.
For the potatoes, quarter and steam until tender. When done, drain the water, add the butter and mash. Once this is fairly well mashed add everything else and season with salt and pepper to taste. Make sure to mash until everything is mixed in and potatoes look creamy and delicious.

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